外源多酚氧化酶催化合成儿茶素二聚体氧化产物的研究进展
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摘要
在红茶加工过程中,儿茶素通过多种氧化途径形成种类和构成都很复杂的氧化聚合产物,也赋予了红茶特有的色泽和口感。目前研究较多的儿茶素二聚体氧化产物主要是茶黄素类和聚酯型儿茶素。本文综述了近年来国内外在儿茶素二聚体氧化产物形成的反应途径、儿茶素酶性氧化中的外源多酚氧化酶及其与底物的特异性、儿茶素酶性氧化生成二聚体氧化产物及其生物活性、外源多酚氧化酶催化儿茶素氧化生成二聚体氧化产物在茶类加工中应用等方面的研究现状,旨在为进一步深入理解儿茶素酶性氧化机理提供参考,同时也为茶叶深加工提供应用科学理论依据。
During black tea processing, catechin is converted into a wide variety of oxidized polymers with complicated structures through many pathways, and the unique color and taste of black tea is due to these compounds. Currently, most studies on oxidized dimeric catechin have focused on thea?avins(TFs) and theasinensins(TSs). This review summarizes recent advances in understanding the reaction pathways for the formation of oxidized dimeric catechin, the exogenous polyphenol oxidases responsible for enzymatic oxidation of catechin and their substrate specificity, and the bioactivity of oxidized dimeric catechin and recent advances in applying oxidized dimeric catechin in tea processing. The aim of the present review is to provide a better understanding of the enzymatic oxidation mechanism of catechin and to provide a scienti?c basis for tea deep processing.
During black tea processing, catechin is converted into a wide variety of oxidized polymers with complicated structures through many pathways, and the unique color and taste of black tea is due to these compounds. Currently, most studies on oxidized dimeric catechin have focused on thea?avins(TFs) and theasinensins(TSs). This review summarizes recent advances in understanding the reaction pathways for the formation of oxidized dimeric catechin, the exogenous polyphenol oxidases responsible for enzymatic oxidation of catechin and their substrate specificity, and the bioactivity of oxidized dimeric catechin and recent advances in applying oxidized dimeric catechin in tea processing. The aim of the present review is to provide a better understanding of the enzymatic oxidation mechanism of catechin and to provide a scienti?c basis for tea deep processing.
引文
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